Rigatoni alla Spicy Pesto Vodka

PREP TIME: 15 MIN |  COOK TIME: 40 MIN |  YIELD: 3-4 servings

Scrumptious Moment - Outlander Watch Party

My best friend and I became obsessed with the show Outlander and spent weeks binging all the seasons and falling madly in love with Jamie Fraser. When we found out that the actor playing his character created a whiskey infamously called “The Sassenach”, we knew we had to have it. To celebrate its arrival in the mail, we enjoyed this Rigatoni alla Spicy Pesto Vodka, some Sassenach inspired cocktails, and of course, an episode of Outlander.

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RIGATONI ALLA SPICY PESTO VODKA

This is my take on “Spicy Vodka Pasta” that has been made famous by Jon & Vinny’s, Carbone, and Gigi Hadid. This trendy dish has made its way onto many Italian restaurants’ menus and into households like mine when you’re just in the mood for a cozy meal. This Rigatoni alla Spicy Pesto Vodka has all the same ingredients you would see anywhere else -heavy cream, red pepper flakes, tomato paste, and of course, a splash of Vodka. The only difference is that it includes a couple tablespoons of pesto to provide a nice light and herby flavor that cuts the sweet tomato paste and heavy cream. This is a vegetarian dish, but you can also add some Italian sausage if you want more protein. This is the perfect one pot dish that is easy to make if you want to impress a date, host friends, or just enjoy a solo night in.

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CHOOSING THE RIGHT PASTA

For a pasta as rich and creamy as this one, you want to use a tubular pasta, or one that has a hollow center that can capture more of the sauce. This ensures that every bite is packed with flavor. The shape and texture of most tubular pasta, when cooked a little al dente, provide a nice bite that contrasts well with the smooth, velvety sauce. Some of my favorite pastas for this dish are:

• Rigatoni

• Pipette

• Penne

• Mezzi Rigatoni

• Conchiglie

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ORDER OF INGRIEDIENTS

The order in which you add ingredients to your spicy vodka pasta is essential for creating the perfect balance of flavors and textures. Each step builds on the last, allowing the ingredients to develop their full potential. Here’s why sticking to this order matters:

1. Olive oil & onions – You start with olive oil to create a foundation of flavor. As the onions soften and turn golden, they release their natural sweetness, which becomes the base for the sauce.

2. Garlic – Garlic cooks quickly, and if added too soon, it can burn. By adding it after the onions, you allow it to release its fragrance without bitterness.

3. Tomato paste & pesto – These two ingredients need time to meld and cook down. When added after the garlic, they form a thick, flavorful base that brings depth to your sauce.

4. Vodka – Adding the vodka after the paste ensures it deglazes the pan and allows the alcohol to cook off, leaving just the complex, smooth essence that enhances the sauce’s richness.

5. Spices – Spices should be added at this stage to allow them to bloom in the fat and sauce, releasing their full aroma and heat into the dish.

6. Heavy cream – Cream should be added after the spices to help smooth and mellow the flavors, creating a creamy texture that balances out the heat.

7. Pasta water – The starchy pasta water helps the sauce bind to the pasta, ensuring it sticks and coats every piece evenly.

8. Butter, Parmesan, & Salt – These final ingredients add richness and depth. The butter helps create a silky finish, the parmesan brings umami, and the salt ties everything together.

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Yield: 3-4 SERVINGS

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RIGATONI ALLA SPICY PESTO VODKA

This Rigatoni alla Spicy Pesto Vodka has all the same ingredients you would see anywhere else - tomato paste, heavy cream, red pepper flakes, and of course, Vodka! It also includes a secret pinch of pesto to provide a nice light and herby flavor to this rich and creamy comfort meal.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 3 cups of Rigatoni pasta, or your favorite tubular pasta
• 3-5 tablespoons of olive oil
• 1/2 of a white onion, finely chopped
• 3 small cloves of garlic, minced
• 1/2 cup of tomato paste
• 2 tablespoons of pesto
• 1 tablespoon of vodka
• 1 tablespoon of red pepper flakes
• 1 teaspoon each of salt and pepper
• 3/4 cup of heavy cream (more depending on how creamy you want it)
• 1/4 cup pasta water
• 1-2 tablespoons of unsalted butter
• 1/4 cup of parmesan cheese, freshly grated

Instructions

1. In a small to medium pot, boil hot water. Once boiling, add in the pasta, and reduce heat to medium.
2. On a cutting board, chop finely the onion and garlic. In a saucepan, drizzle the olive oil and sauté the onions until they are soft and beginning turn golden brown. Then add in the garlic and stir until the garlic becomes fragrant.
3. Reduce the heat to medium low, and add the tomato paste and pesto and stir until all the garlic and onions are incorporated with the paste and pesto.
4. Add the splash of vodka and stir into the mixture and the sides of the saucepan to incorporate everything and loosen the base.
5. Sprinkle in the spices and add the heavy cream. Stir until the sauce becomes loose and smooth. Pour the pasta water and continue to stir to maintain consistency.
6. Once everything is incorporated well and the sauce has become smooth and thick, reduce the heat to low, and cover to allow all the flavors to meld together.
7. The pasta should be ready now - take off the heat and drain the water into a strainer or colander. Pour the pasta back into the pot on low heat.
8. After 5-10 minutes, add the butter, parmesan, and a dash of salt and mix until the sauce becomes shiny.
9. Pour the sauce into the pot with the pasta and stir until all the pasta is coated with the creamy and rich sauce. Garnish with basil and serve!